red curry sauce

This simple Thai Curry Sauce is extremely versatile. Serve it with rice, noodles, meat, veggies, or as a base for soups, marinades, and more.

Red Thai Curry Sauce

light coconut milk

peanut butter

red curry paste

fish sauce (see notes)

lime juice

brown sugar

garlic

peanuts

water

peanuts and scallions

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5-10 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again.

Serve over rice, noodles, chicken, fish, vegetables, or any other way that sounds good to you! Top with crushed peanuts and scallions.

This was a wonderful recipe.  The curry had excellent flavor. My wife doesn't like curry but she liked this. The only problem was it wasn't spicy enough for my family.  We like spicy. The only red curry paste I can find in my local stores is Taste of Thai brand and this was my third recipe trying it. I think that brand is just too mild. I used a whole jar (8 TBSP) in a double batch of your recipe and felt it was just mild.  We added red pepper flakes and sriracha sauce to spice it up. Thanks for sharing the recipe.

Delish!!! It’s winter here DownUnder &amp; we’re eating this with chicken weekly coz we love it!!  Thanks for sharing! 👍🏼🥰😍

These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It&#x27;s a cross between upscale cuisine and indulgent comfort food. And it&#x27;s 100% vegetarian, vegan, and super easy to make!

Vegetarian Thai Noodles in Red Curry Sauce

Olive oil

bell pepper (any color)

yellow onion

carrots

mushrooms (slices)

garlic (minced)

ginger paste

oz coconut milk

tbsp red curry paste

vegetable broth

oz noodles

salt and pepper (to taste)

limes (for serving)

Cook the noodles according to package directions.&nbsp;

Heat olive oil over high heat in a non-stick pan.

Add bell peppers, onions, and carrots. Cook for 5 minutes.&nbsp;

Add mushrooms, garlic, and ginger paste. Cook for 5 more minutes.&nbsp;

Add the coconut milk, broth, and curry paste. Bring to a boil and then simmer for 10 minutes, until slightly reduced. Add salt and pepper, to taste.

Toss with the cooked noodles, and serve with a wedge of lime.&nbsp;

https://content.jwplatform.com/videos/uKKfByZT.mp4

Top 3 red curry sauce recipes from across the web

The most viewed red curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Thai Curry Sauce

Vegetarian Thai Noodles in Red Curr...

Red Thai Curry Sauce

Top 3 red curry sauce recipes from across the web

The most viewed red curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Thai Curry Sauce

Vegetarian Thai Noodles in Red Curr...

Red Thai Curry Sauce

The most viewed red curry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine